CORN & CHERRY TOMATO SALAD
Perfect for potlucks and picnics, this colorful and zesty salad will not wilt.
Provided by Del Monte
Categories Trusted Brands: Recipes and Tips Del Monte
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Combine corn, tomatoes, green onions, basil and vinaigrette in a large bowl. Gently stir in feta.
- Cover and refrigerate at least 30 minutes before serving.
Nutrition Facts : Calories 140.4 calories, Carbohydrate 16.4 g, Cholesterol 16.7 mg, Fat 7.3 g, Fiber 2.7 g, Protein 4.3 g, SaturatedFat 3.1 g, Sodium 580.7 mg, Sugar 1.3 g
CHERRY TOMATO CORN SALAD
Brighten a picnic lunch or backyard barbecue with this cheerful, fresh-tasting salad. If you use want to use sweet corn off the cob, saute the corn for 5 minutes in a skillet before adding to the salad. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a jar with a tight-fitting lid, combine the basil, oil, lime juice, sugar, salt and pepper; shake well. , In a large bowl, combine the corn, tomatoes and cucumber. Drizzle with dressing; toss to coat. Refrigerate until serving.
Nutrition Facts : Calories 125 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 302mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.
FRESH CORN AND TOMATO SALAD
Steps:
- Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
- Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.
CHERRY TOMATO CORN SALAD
This salad is quick, easy and delicious. It is from Taste of Homes, Weeknight Cooking Made Easy. I used frozen sweet white corn.
Provided by Toyo5264
Categories Low Protein
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a jar with a tight fitting lid, combine the basil, oil, lime juice, sugar, salt and pepper, shake well.
- In a large bowl, combine the corn, tomatoes and cucumber. Drizzle with dressing and toss to coat.
- Refrigerate until serving.
SUMMER SALAD WITH GRILLED CORN AND CHERRY TOMATOES
Light, refreshing, and delicious! Fresh ingredients make all the difference! This is a summertime favorite that your family will love!
Provided by onejedi
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 2h50m
Yield 10
Number Of Ingredients 12
Steps:
- Trim corn husks of any long hanging parts and excess silk. Place in a large bowl with water and soak for 1 hour.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place corn on the grill and turn every 6 minutes 1/4 turn until all 4 sides have been grilled, about 24 minutes. Allow corn to cool until cold enough to handle easily.
- Remove husks from cooled corn and cut corn off into a serving bowl. Add cherry tomatoes, red pepper, onion, and basil.
- Whisk together olive oil, rice vinegar, lime juice, salt, garlic, lime zest, and pepper in a small bowl until well blended. Pour dressing over corn salad and toss to combine. Cover and refrigerate for a minimum of 1 hour.
Nutrition Facts : Calories 173.2 calories, Carbohydrate 17.2 g, Fat 11.8 g, Fiber 2.8 g, Protein 2.9 g, SaturatedFat 1.6 g, Sodium 305.5 mg, Sugar 3.3 g
SWEET CORN-TOMATO SALAD
I always make this for family events and parties. It reminds me of all the fun barbecues and picnics over the years. Fresh corn and basil make a huge difference in this recipe. -Jessica Kleinbaum, Plant City, Florida
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- Place corn in a large stockpot; add water to cover. Bring to a boil. Cook, covered, until crisp-tender, 6-8 minutes; drain. Cool slightly. Cut corn from cobs and place in a large bowl. Stir in red pepper, tomatoes, onion and basil., In a small bowl, whisk dressing ingredients until blended. Pour over corn mixture; toss to coat. Refrigerate, covered, at least 1 hour.
Nutrition Facts : Calories 192 calories, Fat 12g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 407mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
CHERRY TOMATO AND GRILLED CORN SALAD
Provided by Food Network
Time 35m
Yield 2 quarts
Number Of Ingredients 9
Steps:
- Whisk vinegar and oil, season with salt and pepper, to taste.
- Cut kernels off the corn cob. Put corn, tomatoes, onions, peppers, and parsley into a bowl to combine. Pour vinaigrette over salad, mix well, and adjust seasonings.
CHERRY TOMATO, CORN, AND HALLOUMI SALAD
Put one slice of garlic in the oil when you first turn on the heat. When it sizzles, your oil is ready for the rest of the garlic.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Whisk together lime juice and zest in a large heatproof bowl. In a small skillet, heat 5 tablespoons oil over medium-high. Add garlic and cook, stirring often, until light golden, 30 seconds to 1 minute. Whiskoil mixture into lime mixture; season with salt and pepper. Set aside 2 tablespoons dressing; add corn and tomatoes to remaining dressing and toss gently to combine. Season with salt and pepper.
- Return skillet to medium-high heat and swirl in remaining 1 tablespoon oil. Add halloumi (be careful; it may splatter) and cook, flipping once, until golden and crisp on both sides, about 4 minutes total. Transfer to paper towels to drain.
- Scatter arugula on a serving plate; top with corn-tomato mixture. Serve, with halloumi and reserved dressing on the side.
CREAMY CHERRY TOMATO SALAD WITH FRESH BASIL, CORN AND ONION
This cherry tomato-corn salad holds up well for summer picnics. Simply cut the raw corn from the cob -- no need to even cook it. Raisins are a surprise sweet addition.
Provided by USA WEEKEND Pam Anderson
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Salt tomatoes in a bowl and set aside. Whisk together mayonnaise, sour cream, vinegar and garlic; set aside. Add corn, basil, onion and raisins to tomatoes. Season with salt and pepper, and toss with dressing.
Nutrition Facts : Calories 169.7 calories, Carbohydrate 25.9 g, Cholesterol 5.8 mg, Fat 7.8 g, Fiber 2.9 g, Protein 3.3 g, SaturatedFat 1.9 g, Sodium 53 mg, Sugar 8.6 g
PAN-ROASTED CORN AND TOMATO SALAD
You can take a corn and tomato salad in a number of directions, but at the end of the day it shouldn't be much more than a dish you can make perfectly only in mid- to late summer, and one that showcases its primary ingredients. My version here marries corn and tomatoes with chile, avocado, cilantro and lime. It is just plain good. At the end, you've got meaty smokiness from bacon; that incredible sweetness of corn; the fruity acidity of tomato; the tender, smooth fattiness of avocado, and the sharpness of chile. It's a summer winner, one that you shouldn't even try after the first frost.
Provided by Mark Bittman
Categories easy, quick, one pot, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook bacon in a large skillet over medium-high heat until it begins to render fat; add onion and cook until just softened, about 5 minutes, then add corn. Continue cooking, stirring or shaking pan occasionally, until corn begins to brown a bit, about 5 more minutes; remove from heat and let cool for a few minutes. Drain fat if you wish.
- Put lime juice in a large bowl and add bacon-corn mixture; then toss with remaining ingredients. Taste, adjust the seasoning and serve warm or at room temperature.
Nutrition Facts : @context http, Calories 311, UnsaturatedFat 14 grams, Carbohydrate 30 grams, Fat 20 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 5 grams, Sodium 692 milligrams, Sugar 10 grams, TransFat 0 grams
HALLOUMI WITH CORN, CHERRY TOMATOES AND BASIL
Seared cubes of halloumi get melty and soft on their insides and dark brown and a little crisp on the surface, making it almost impossible not to devour them all as they come out of the pan. But try to resist, because they're even better tossed with a quick sauté of summer corn and tomatoes, seasoned with basil. Slivers of red onions, folded in raw at the end, add crunch and sweetness, while a squeeze of fresh lime makes everything tangy and fresh. Although this dish is at its most sublime made with fresh summer corn and ripe tomatoes, it's nearly as good in winter made with frozen corn. Serve it for a light, meatless dinner or a substantial side dish with roasted or grilled chicken or fish.
Provided by Melissa Clark
Categories dinner, easy, quick, weeknight, salads and dressings, main course
Time 25m
Yield 2 to 3 servings
Number Of Ingredients 11
Steps:
- In a large, preferably nonstick skillet, heat 2 tablespoons oil over medium-high until it thins out, about 20 seconds. Working in batches, add cheese in one layer, and cook until golden on one side, 1 to 2 minutes. Flip cheese and cook without moving until golden on the other side, about 1 minute longer. Transfer to a paper towel-lined plate and repeat with remaining cheese.
- Add remaining 2 tablespoons oil to the pan and heat it over medium-high. Add corn, tomatoes, jalapeño, cumin seeds and salt, and cook until corn and tomatoes have softened and everything looks juicy, about 5 to 10 minutes.
- Remove pan from the heat and stir in the browned cheese, sliced onion and basil. Squeeze a lime wedge or two over everything and season with more salt and lots of black pepper. Garnish with more basil and serve immediately.
CORN AND CHERRY TOMATO SALAD
This has a lovely lemony, tarragon vinaigrette. Would be a great accompaniment to your BBQ. From "Fine Cooking" magazine.
Provided by threeovens
Categories Corn
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon oil in a skillet, over medium high heat and add corn; cook, stirring often, until softened, about 2 minutes.
- Let cool slightly in a bowl; add tomatoes, extra virgin olive oil, lemon juice, tarragon, salt and a few grinds of black pepper.
- Toss and serve.
CORN SALAD WITH TOMATOES, BASIL AND CILANTRO
High summer produce comes together in this simple mix, tangy with lime juice and full of fresh herbs. Even in the height of the season, corn gets a touch sweeter when heated, and the easiest way to do it is in the microwave. It takes just a few minutes to zap the corn cobs in their husks, which makes them easy to shuck. The silks will slip right off the sweeter and still-crisp corn. Picking basil and cilantro leaves by hand then tearing them right over the salad keeps their delicate fragrance intact. Serve this with anything off the grill or alongside tacos or sandwiches.
Provided by Genevieve Ko
Categories dinner, easy, lunch, quick, snack, weeknight, salads and dressings, vegetables, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Microwave the corn in their husks on high for 3 minutes. Shuck the corn - the silks will come off easily. (If you want to boil or steam the corn on the stovetop, you can shuck the corn first then cook just until brighter in color, 2 to 3 minutes.) Cut the kernels off the cobs, transfer them to a large bowl and add the tomatoes.
- Finely grate the zest of the lime directly over the corn mixture, then squeeze the juice from the lime all over. Add the oil, a generous pinch of salt and the chile, if using. Mix well, then tear the herbs over the salad and gently fold them in. Season to taste with salt and serve, or refrigerate in an airtight container for up to 1 day.
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